Chimichurri Sauce recipe - Receta de Salsa de Chimichurri

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Story Updated: Mar 9, 2013

1/2 bunch of Parsley - 1/2 monton de perejil

1/2 bunch of Cilantro - 1/2 monton de cilantro

1 red pepper - 1 pimiento rojo

4 cloves of garlic - 4 dientes de ajo

1/2 small red onion - 1/2 cebolla rojo pequena

 

All the ingredientes are finely crushed - Todos los ingredientes se pican finamente 

1/3 cup of fresh lemon juice - 1/3 taza de jugo de limon fresco

1 cup of olive oil - 1 taza de aceite de oliva

Black Pepper to taste - Pimienta negra al gusto

Preparation - Preparacion


Simply mix all the ingredients in a bowl - Simplemente se mezclan todos los ingredientes en un recipiente

Chef note: All measures can be changed depending on personal tastes. This should a very fresh and simple seasoning. Flavor's balance must be neither very acid or oily. After 30 minutes the sauce starts to get more flavor. It can be refrigerated for 3 days.

Nota del Chef: Todas las medidas pueden ser cambiadas dependiendo del gusto personal. Este puede ser un condimento simple y muy fresco. El balance del sabor debe de ser ni muy acido y muy aceitoso. Despues de 30 minutos la salsa empieza a tener mas sabor. Puede ser refrigerada por 3 dias.

 

 

 

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